Directions:

Preheat 1 tablespoons of olive oil in a large non-stick skillet over medium high heat. Mix together the salt, garlic powder, black pepper, and cayenne in a small dish and set aside. When the oil is nice and hot, add the pepper and onions and saute, stirring often, until the peppers and onions are soft and beginning to brown (15-20 minutes). Season with 1 teaspoon of the seasoning mix. Remove from skillet and set aside until ready to use.

Add another tablespoon of oil to the pan. Sprinkle remaining spice mixture over the sliced chicken. Add seasoned chicken to pan when oil is nice and hot. Saute until chicken is cooked completely (there should be no pink remaining). Cooking time will vary depending on size of chicken.

Slice sub rolls horizontally (not quite all the way through) and spread open. Place in oven and broil for 30-45 seconds to allow the inside to crisp slightly. Remove from oven and add half the chicken to each roll and top with 1/2 of the pepper mixture. Add 2 slices of crispy cooked bacon to each sandwich then sprinkle them both with 1 ounce of blue cheese. Lastly, top each sandwich with a slice of provolone cheese and place under the broiler until cheese in melted and the roll is golden brown (just a few minutes - keep a close eye).

Oh my – you’ve got so many Kobes in this sandwich (that’s what the boyfriend always says when there’s so many all-stars in one dish)! And as Rachel said, those tots on the side are also incredibly inviting.